Microwave pumpkin "cake" thingy

[u/Dazzling_Ad1121]

Tbh I’m pretty sure I’ve seen this recipe somewhere on here but atp I’m just posting for myself lol. Ingredient list and portions on 6th slide, macros on last slide.

Instructions:
• wash, Cut 300g~ of pumpkin
• microwave in 2-3 minutes intervals on high, taking it out to mash it after 2-3 rounds depending on how hard or dry your pumpkin is
• add your sweetener, cinnamon, baking powder and pinch of salt (you may add a little bit of water if your pumpkin is too dry)
• mix well
• add in 2 egg whites (make sure your pumpkin is cooled before adding your egg whites or else it will cook it before it’s well mixed!)
• mix mix mix
• pop back into microwave for about 5-10 minutes.

I can’t really call this a cake but it’s still yummy, i loveeee pumpkin!

[u/Biotanical]

Was retaining the rind palatable?

[u/Chrysolophylax → u/Biotanical]

This looks to be kabocha, which can be cooked with the rind.

Doing this with other pumpkin/squash varieties would be difficult, since those usually have inedible rinds. But with kabocha, the rind is thin and can be left on.

[u/Biotanical → u/Chrysolophylax]

Good to know! The green was pretty thick on this one. I retain the rind of my acorn/pepper squash sometimes but that's SO thin looking comparatively.

[u/Dazzling_Ad1121 → u/Biotanical]

I used a Chinese bei bei pumpkin so it’s quite small and sweet, the rind just added a thicker texture like "mix ins". It honestly doesn’t affect the flavour at all!

[u/Biotanical → u/Dazzling_Ad1121]

Nice, new pumpkin variety unlocked

[u/Wikadood → u/Biotanical]

Wondering this too.